October 28th, 2013
By Craig Fear
I seriously can’t believe what passes for oatmeal in America.
People are either trudging their way through some tasteless, goopy, instant crap or they’re eating some other packaged version because it’s “low in fat and cholesterol.” Both usually contain “natural flavors” which is food industry lingo for artificial flavors as well as tons of sugar and other chemicals.
It is NOT HARD to make oatmeal that doesn’t taste like crap! Keep Reading…
October 22nd, 2013
By Craig Fear
While a little under 1% of the population is diagnosed with Celiac disease, an allergy to gluten, more are being diagnosed and self-diagnosed as gluten intolerant (aka gluten sensitive).
What’s the difference?
A food allergy is an immune reaction to a protein-based substance in a food. Celiac disease is an allergy to a specific part of the gluten molecule which is actually composed of two proteins - gliadin and glutenin.
A food intolerance is a reaction to a non-protein-based substance in a food. They’re often delayed meaning the person does not have an immediate reaction. But intolerances can also be a due to an inability to digest a food due to an underlying digestive weakness. For this reason, they can be trickier to diagnose. And in the case of a gluten intolerance, there are no agreed upon lab tests that can confirm it (as of yet). Just because a blood test comes back negative for Celiac disease doesn’t mean the person is not reacting to gluten. Keep Reading…
October 16th, 2013
By Craig Fear
A few weeks ago I made a fantastic seafood cheddar corn chowder. It got such a positive response both in my own house and from the Fearless Eating newsletter subscribers (whom I gave a copy before posting it here) that I started thinking of other creative ways I could make chowder.
Since it’s October, I thought about a pumpkin chowder. Yeah, I know what you’re thinking. Every food blogger and their mother is trying to come up with attention-grabbing pumpkin recipes right now. Keep Reading…
October 14th, 2013
By Craig Fear
Well it’s time for another monthly giveaway here on Fearless Eating! I’m really enjoying these giveaways as I’m always astounded at the number of entries. That tells me you really like them and it gives me incentive to keep doing them. So I will!
If you’re new here, don’t forget to like Fearless Eating on Facebook. Every month I give my Facebook followers a few choices for the monthly giveaway and this month, the overwhelming winner (top my surprise) was the Lodge 5-piece cast iron cookware set. Keep Reading…
October 10th, 2013
By Craig Fear
Nobody I know takes a course in nutrition to be good at business. NO ONE.
But the fact remains, being a good business person is as important to a thriving nutrition practice as being a good practitioner. I liken it to to the two wings of an airplane. One wing represents you expertise as a practitioner and the other wing represents getting clients in the door!
Your practice will never get off the ground without the two wings in place. Keep Reading…
October 7th, 2013
By Craig Fear
I know what you’re probably thinking, “What’s congee?” Keep Reading…
October 5th, 2013
By Craig Fear
One of the tell-tale signs of a properly made homemade bone broth (also called bone stock) is how well it gels upon cooling.
This gelling is a result of the gelatin that leaches out of the collagen in animal products. Gelatin is what makes Jello giggle and it should do the same for your homemade broths.
But it’s not always a given that your homemade broth will gel well. Keep Reading…
October 2nd, 2013
By Craig Fear
Last week I wrote a blog post explaining why I spent $50 on a soup. I was specifically talking about a seafood cheddar corn chowder that I made. Keep Reading…
October 1st, 2013
By Craig Fear
Monday nights at my house mean two things these days. One, Monday Night Football. And two, Eli.
No, not Eli Manning (two time Super Bowl MVP by the way).
Eli, my roommate’s grandson.
He’s one of the cutest kids I think I’ve ever seen. You never know what he’s going to say but when he does it usually leaves you laughing out loud. Keep Reading…
